Procedure:

To make salad: Stem and chop kale, dice bell pepper, dice avocado, add some salt and pepper. Put everything in a massive bowl. Use a microplane to zest the lemon. You need all of the zest and then all of the juice from the lemon. Roll up your sleeves and dig in! Use your hands to mash up the avocado into the kale. You want a nice creaminess. Enjoy slightly chilled

Chef's Tips: You can use any variety of kale for this salad: curly, purple, Lacinato, or baby. Whatever looks good at the market!

Sweet, nutty, and tangy, this vegan, gluten-free salad hits it all. The ingredients in the salad work double-duty as the ingredients for the oil-free dressing. Walnuts provide healthy fats. Apples and raisins add natural sweetness, and Dijon adds a tangy kick. This will win over any veggie skeptic.

Curly kale tends to be a sturdier, heartier vegetable than the slightly-sweeter, more tender Lacinato Kale. Plant-Based Chef Katie Simmons shares her tips on how to use the two types in different recipes. Tons of kale recipes at: www.plants-rule.com

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Plants-Rule (TM), Copyright 2014 by Katie Simmons. All photos, recipes, videos, and articles are property of Chef Katie Simmons unless otherwise cited. All rights reserved. Please seek the advice of a medical professional before making dietary changes.